Spaccarelle with Maltese sausage
You may wish to prepare your own mix for the sausage which is what we do at Rubino. This way you can control the amount of fat and salt. Simply flavour some prime pork mince with chopped garlic, parsley, sea salt and cracked pepper and coriander seeds. Mix well and leave overnight, covered, in the fridge.
Ingredients
- Olive oil to fry
- 4 clove garlic, peeled and chopped
- 1 small onion, chopped
- 500g pork sausage mix or Maltese sausages, skinned and chopped
- 5 tomatoes, peeled and chopped
- 75g pine nuts
- small cup sultanas (optional)
- salt and pepper
- Chopped parsley
- Ricotta salata shavings
- 500g Spaccarelle
Method
- Heat olive oil and add garlic and onion. Fry gently till softened but not coloured. Add meat and cook through. Add tomatoes and simmer for 10 minutes.
- Add pine nuts and sultanas ( these add a touch of sweetness which contrasts well with the saltiness of the sausage). Check seasoning.
- Boil spaccarelle till just short of al dente, drain and mix into sauce. Reduce slightly. Add parsley and serve
